Good morning and Happy Friday! Wishing all of my readers a safe weekend. Here is my latest post about how an exercise junkie (me!) turned into a yoga lover and why I have stuck with yoga! ... See MoreSee Less

I sometimes refer to myself as a recovering exercise perfectionist or compulsive exerciser. For years I had a rigorous routine and made sure to crack the whip on myself often regarding my performance. Perfectionism is something I have struggled with for... #beingpresent #exercise #honoringthebody

I sometimes refer to myself as a recovering exercise perfectionist or compulsive exerciser. For years I had a rigorous routine and made sure to crack the whip on myself often regarding my performance. Perfectionism is something I have struggled with for... #beingpresent #exercise #honoringthebody

Happy Saint Patrick’s Day to everyone out there! This year I want to share with you my best Shepard’s Pie recipe to date. This dish is common in Ireland as well as Scotland and England, and it is very quick to throw together. So if you want to celebrate St. Patrick’s Day, but didn’t really plan for it, a Shepard’s Pie is perfect!

I have been working on this recipe for a while. Shepard’s Pie is one of the easiest dishes to make, and it is that very simplicity that makes it such a lure to me to perfect to our tastes. With such a short list of ingredients, the quality of those ingredients makes all the difference. The pie I made before this one was when I really understood that point. Since then, I have added a few other subtle flavors that really add something to the dish, without taking away from its intrinsic simplicity and classic taste.

This past fall Roberto and I butchered a lamb for our own consumption. I wish I had taken some pictures because I so wanted to post about the experience. But I was up to my elbows in the work at hand, and taking photos wasn’t too convenient. It was a wonderful experience and one I plan to do over and over again. I am a firm believer in educating oneself about where you r food comes from. This is why we grow our own, and buy from local farms. Butchering your own meat is about as close you can get to this philosophy.

The lamb and kidney that was used in this recipe is from that lamb we butchered. I know for me, it is hard to come by lamb kidneys, so you can omit this ingredient, but if you can find lamb kidney, I suggest you use it. It adds an amazing richness and earthiness to the pie, but it doesn’t scream OFFAL to your taste buds.

Boil the potatoes until tender. Hand mash potatoes with butter and cream, and season with salt and pepper. Set aside.

Prepare the gravy. Then set aside.

Preheat oven to 400 F.

Place ground lamb and beef, kidney, carrots, onion and garlic in a cast iron skillet. Cook over medium heat until eat begins to brown, and veggies start to soften. Then add your carrots, corn, peas, and spices. Mix together. Pour gravy over top, and stir. Dollop the mashed potatoes on top and spread evenly over the top of the other ingredients, dab with butter and sprinkle a hearty bit of malt vinegar over top for that real pub taste!

Bake in the oven for about 40 minutes or until warmed through and potatoes become golden.

I do happen to really love shepherds pie. I can eat fresh fish if I catch it so I may be able to eat lamb that I butchered Not so sure I could do it. I do know know where my meat comes from and support my local producers so I hope that counts.

You butchered your own lamb? Wow am I impressed! And yum I have long wanted to make a shepard’s pie but never have. Now that you’ve said this one a great recipe, it may just be time now. Delicious, homey and comforting.

I love shepherd’s pie, but it’s been way too long since I’ve had it! Yours looks delicious.

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Thank you so much for all your comments. I enjoy reading each and every single one of them. Please keep them coming because I do appreciate the feedback and I apologize that I can't respond to everyone individially. See you in the blogosphere!